Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Rice, E. A.; Lerner, Annie B; Olson, B. A.; Prill, L. L.; Drey, L. N.; Price, H. E.; Lowell, J. E.; Harsh, B. N.; Barkley, Kayla E.; Honegger, Lauren T.; Richardson, Elaine; Woodworth, J. C.; Gonzalez, J. M.; Tokach, Mike D; DeRouchey, Joel M.; Dritz, S. S.; Goodband, Robert D.; Allerson, Matt; Fields, Brandon; Shackelford, S. D.; King, D. A.; Wheeler, T. L.; Dilger, A. C.; Boler, D. D.; O’Quinn, T. G.

doi:10.22175/mmb2019.07.0027

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…The AMSA sensory guidelines (AMSA, 2015) were followed for the training of sensory panelists. The trained sensory panel training protocol, sample evaluation protocol, scaling, and anchors used were identical to those described by Rice et al (2019). Trained sensory panelists evaluated one sample from each of the programs in a random order within a panel session, for a total of 20 trained panel sessions.…”

Section: Trained Sensory Panelsmentioning

confidence: 99%

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Beyer,

Prill,

Rice

et al. 2023

Meat and Muscle Biology

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Pork branding is a common tool used to differentiate products based on quality to assist consumers in making purchasing decisions. Most pork processers have premium pork programs with different parameters related to color, mar-bling, and other quality factors, though many differences in specific criteria exist among programs. The objective of this study was to assess differences in pork quality and the associated eating experience of different premium and commodity pork loin programs available in the retail market. Loins (n=30/brand) from 7 branded (PRE A, B, C, D, and E) and commodity (COM A and B) programs were acquired and fabricated at 14–15 d post-box date into 2.54-cm chops for visual color, marbling, pH, intramuscular fat, drip loss, purge loss, shear force, and trained sensory panels. Overall, few differences were found among products for most of the quality traits evaluated. One commodity brand, COM B, had higher (P<0.05) loin L* values and chop L* values and had lower chop a* values, visual color scores, pH, and drip loss than other treatments, but it did not differ (P>0.05) in initial juiciness, sustained juiciness, or any tenderness measurement. The only quality measurement that was associated with changes in eating experience was shear force value, with the PRE C product having the highest (P<0.05) Warner-Brazler shear force and slice shear force values and the associated lowest (P<0.05) myofibrillar tenderness and overall tenderness ratings in the sensory panels. There were no differences (P>0.05) among any treatment for initial juiciness, sustained juiciness, and pork flavor intensity. The results from this study indicate that the range of pork quality differences sold domestically among the evaluated premium and commodity programs is minimal and does not result in associated differences in eating experience.

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Section: Trained Sensory Panelsmentioning

confidence: 99%

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Beyer,

Prill,

Rice

et al. 2023

Meat and Muscle Biology

Self Cite

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“…Steaks designated for consumer sensory analysis were thawed at 2°C to 4°C for 24 h prior to testing and all exterior fat was removed prior to analysis. Testing followed procedures previously described McKillip et al (2017), Nyquist et al (2018), Rice et al (2019), and Davis et al (2021). Steaks were cooked and prepared for the consumer panelists using the procedures previously described for trained sensory panel evaluation.…”

Section: Consumer Sensory Panel Evaluationmentioning

confidence: 99%

Evaluation of the impact of bone-in versus boneless cuts on beef palatability

Farmer¹,

Beyer²,

Davis³

et al. 2022

Meat and Muscle Biology

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Palatability traits of ribeye, strip loin, andtenderloin steaks were evaluated in a bone-in versus boneless scenario. Eatingquality of these cuts was also evaluated in a high quality (upper 2/3 USDAChoice) and a lower quality (USDA Select) product to evaluate the interactionsof marbling level and bone state. Subprimals were collected from both sides of12 beef carcasses per quality grade and aged for 28-d. Product was fabricatedinto 2.5-cm thick steaks and designated for either trained sensory analysis,consumer sensory analysis, Warner-Bratzler Shear Force (WBSF), or fat andmoisture determination. Results from trainedsensory analysis showed bone-in tenderloins and bone-in ribeyes as moreflavorful (P < 0.05) than boneless cuts from the same muscle. Bonestate had no effect (P > 0.05) on trained sensory initial juiciness,myofibrillar tenderness, and overall tenderness scores, or WBSF for any cut.Furthermore, tenderloin samples were rated higher (P < 0.05) bytrained sensory panelists for myofibrillar and overall tenderness than striploin and ribeye steaks, which were similar (P > 0.05). Bone state hadno impact (P > 0.05) on consumer tenderness and flavor ratings forany of the three cuts. But, bone-in strip loin samples were rated juicier andhigher (P < 0.05) overall than boneless strip loin steaks byconsumers. Tenderloin steaks were juicier, more tender, more flavorful, andrated higher overall (P < 0.05) than ribeyes and boneless strip loinsteaks by consumers. Moreover, there were no differences (P > 0.05)between strip loins and ribeyes for flavor liking by consumers and nodifference (P > 0.05) in overall liking rating between ribeyes andboneless strip loin steaks. Overall, bone status had a minimal impact on beefpalatability traits, providing evidence that eating quality is not greatlyimpacted by bone status for any of the cuts evaluated.

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“…Similarly, Rice et al [ 12 ] showed that pork from carcasses weighing more than 125 kg received higher desirable ( p < 0.05) evaluations for appearance and intention to purchase than swine weighing 111 kg. Rice et al [ 13 ] also noted that the juiciness of pork with a slaughter weight of 124 kg was evaluated to be greater ( p < 0.05) than meat from both 119 and 111 kg pig carcasses.…”

Section: Introductionmentioning

confidence: 99%

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

et al. 2021

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Objective: The article aimed to study the relationship between the physico-chemical qualities of pig meat and their pre-slaughter weights. Materials and Methods: In this study, 60 pigs were reared for fattening under the same conditions of keeping and feeding, slaughtered, and used to sample the longest back muscle meat with pre-slaughter weights of 110 and 130 kg. The samples were evaluated according to generally accepted methods for assessing the physico-chemical qualities in pig meat. Results: Samples of meat from animals slaughtered at 130 kg had higher values for marbling – by 2.0 points or 5.24% ( p < 0.01), active acidity pH in ham muscles – by 0.20 pH or 3.57% ( p < 0.01), and the longest muscle of the back – by 0.10 pH or 1.82% ( p < 0.001). The pre-slaughter weight factor substantially affected the pH of ham muscles at 10.35% and on the marbling of meat in the longest back muscle at 13.31%. Pigs slaughtered at 110 kg had a greater increase in the color intensity of the meat and an increase in its water holding capacity. At a pre-slaughter weight of 130 kg, increasing the marbling and decreasing the softness of the flesh demonstrated a modest, adverse relationship. Conclusion: The findings support the use of pre-slaughter weight management to enhance pork quality.

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Effects of Increased Pork Hot Carcass Weights. II: Loin Quality Characteristics and Palatability Ratings

Cited by 6 publications

References 19 publications

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs

Evaluation of the impact of bone-in versus boneless cuts on beef palatability

Effects of various pre-slaughter weights on the physico-chemical qualities of pig meat

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